Microbrewed Adventures - Charles Papazian [167]
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and continue to secondary ferment at 70 degrees F (21 C) for about 1 to 3 weeks.
Prime with sugar and bottle or keg when complete. This beer ages well at temperatures between 65 and 70 degrees F (18–21 C).
Malt Extract Recipe for 5 gallons (19 l)
8.5 lbs.: (3.9 kg) light malt extract syrup or 6.8 lbs. (3.1 kg) light dried malt extract
2.25 lbs.: (1 kg) corn sugar
1.75 oz.: (49 g) Styrian Goldings hops 5% alpha (8.8 HBU/245 MBU)—60 minutes boiling
½ oz.: (14 g) Northern Brewer hops 8% alpha (4 HBU/112 MBU)—60 minutes boiling
½ oz.: (14 g) Styrian Goldings hops 5% alpha (2.5 HBU/70 MBU)—15 minutes boiling
1 oz.: (28 g) Styrian Goldings hops—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
0.1 g: zinc-fortified yeast (as nutrient)
White Labs Bastogne Belgian Ale yeast WLP510 or Wyeast 1762 Belgian Abbey yeast II
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Add malt extract, corn sugar and 60-minute hops to 2.5 gallons (9.5 l) of hot water and bring to a boil. The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss and zinc-fortified yeast. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, turn off the heat.
Immerse the covered pot of wort in a cold-water bath and let sit for 30 minutes, or the time it takes to have a couple of homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and continue to secondary ferment at 70 degrees F (21 C) for about 1 to 3 weeks.
Prime with sugar and bottle or keg when complete. This beer ages well at temperatures between 65 and 70 degrees F (18–21 C).
19TH-CENTURY LEIPZIGER GOSE
TARGET ORIGINAL GRAVITY: 1.042 (10.5 B)
APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
IBU: ABOUT 12
APPROXIMATE COLOR: 4 SRM (8 EBC)
ALCOHOL: 4.5% BY VOLUME
While modern Leipzig versions of this beer do not contain any hint of brettanomyces yeast or other wild yeast character, there is little doubt that the original versions of this style of beer were spontaneously fermented. Spontaneous fermentation begins with the introduction of airborne microorganisms that would include a variety of wild yeast and bacteria. The beer was very likely fermented in the similar tradition of Belgian gueuze/lambic ales. Quite obviously even the names are similar in spelling and certainly very similarly pronounced. No current German breweries introduce any microorganism into the fermentation other than pure beer yeast strains. The acidity often is developed by adding pasteurized lactic acid. Modern versions lack the complexity of flavor and aroma the original Gose surely portrayed.
You may develop the character of 19th-century Gose by employing several options.
Option 1: Develop acidity through a sour mash. See the recipe in the chapter “Apples in a Big Beer—New Glarus Brewing Company, Wisconsin.”
Option 2: Develop acidity by using German sauer malt. See the recipe in the chapter “Poetic Justice in Italy, Year 2000, The Microbrewers of Italy.”
Option 3: Develop acidity and other traditional Gose character by introducing wild yeast and